chuck wagon trails mac-'n-cheese

★★★★★ 11 Reviews
SandiShep avatar
By Sandi Sheppard
from Norman, OK

The trail ends here with this simple, cheesy, Southwestern version of Mac-'N-Cheese! It has medium-level spicy heat that doesn't overwhelm, but offers a bite just the same with warmth that lingers on the back of the throat. Multiple chili flavors of poblano, green chilies and chipotle are a natural with tomato, onion, sweet corn, and cilantro combined with a great combination of cheeses - familiar in your favorite tortilla chip dips! This has Mexican flair and a great deal of comfort food satisfaction, so enjoy every bite, and if it's not quite hot enough for you, shake on the hot sauce!

★★★★★ 11 Reviews
serves 6
prep time 10 Min
cook time 40 Min

Ingredients For chuck wagon trails mac-'n-cheese

  • 1/2 lb
    bulk pork and bacon sausage blend
  • 1 c
    chopped sweet yellow onion
  • 1 lg
    poblano pepper, rough chopped
  • 2
    ears sweet corn, kernels removed
  • 10 oz
    diced tomato with green chilies
  • 1 lg
    chipotle pepper in adobo, minced
  • 1 Tbsp
    minced garlic
  • 1 tsp
    liquid smoke flavoring
  • 1 Tbsp
    worcestershire sauce
  • 6 oz
    cream cheese, cubed
  • 5 oz
    santa fe flavored cream cheese cooking creme blend
  • 1 c
    velveeta shreds, original flavor
  • 1 c
    velveeta shreds, pepper jack flavor
  • 3/4 c
    chopped cilantro, divided use
  • 12 oz
    small whole wheat elbow macaroni
  • 1 Tbsp
    kosher salt
  • 1 c
    cherry tomatoes, cut in half lengthwise
  • 3/4 c
    crushed thin tortilla chips
  • 1 c
    shredded pepper jack cheese with a touch of philadelphia
ADVERTISEMENT

How To Make chuck wagon trails mac-'n-cheese

  • 1
    Preheat oven to 350º F. In a large skillet on medium, brown the sausage, for about 5 minutes, breaking with a spoon while it cooks, then add the onions and poblano pepper and saute another 5 minutes. Drain meat, onions and peppers and add back to the skillet. Discard drippings.
  • 2
    With heat on low, add the corn, tomato, chipotle pepper, garlic, liquid smoke, worcestershire, cream cheese, cooking creme, both cheese shreds and 1/2 cup cilantro and mix well. Turn off heat when all cheese is melted.
  • 3
    Cook macaroni in 4 quarts boiling water with the salt. Cook, slowly boiling, for 8 minutes, drain and add to the skillet. Mix well and pour into a 2-1/2 or 3 quart casserole dish. Spread cherry tomatoes over the top, and the chips then spread the shredded cheese evenly over the top. Bake for 30 minutes, covering loosely with a foil tent if it begins to brown too quickly. Remove from oven, garnish with remaining cilantro and serve.
ADVERTISEMENT